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Beyond the crunch

March 08, 2006|Leslie Brenner | Times Staff Writer

2. Still whisking constantly, continue adding the oil, pouring now in a slow stream, until all the oil is incorporated. If the mixture begins to break, you can add a few drops of water to bring it back together. Season with salt to taste. Store, covered, in the refrigerator for up to two days. Makes 1 1/3 cups.

Salad and assembly

1 cooked Dungeness crab, about 2 pounds (about 1 3/4 cups crab meat)

2 tablespoons Meyer lemon juice

5 stalks celery, trimmed

4 large or 5 medium radishes

2 tablespoons snipped chives

2 tablespoons chopped tender celery leaves, plus additional whole leaves for garnish

5 tablespoons homemade mayonnaise

Sea salt

Freshly ground black pepper

8 butter lettuce leaves

1. Remove the crab from the shells. Sprinkle with Meyer lemon juice. Set aside.

2. Use a vegetable peeler to peel the celery, then cut it into quarter-inch slices. Trim the radishes and cut them into half-inch dice.

3. In a large bowl, combine the crab meat, celery, radishes, chives, chopped celery leaves, mayonnaise and salt and pepper to taste.

4. To serve, place two butter lettuce leaves on each of four salad plates. Spoon a quarter of the crab and celery salad atop each. Garnish with a few whole celery leaves.

Each serving: 206 calories; 14 grams protein; 4 grams carbohydrates; 1 gram fiber; 15 grams fat; 1 gram saturated fat; 69 mg. cholesterol; 264 mg. sodium.

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